Go Back
Grab your Instant Pot and get your day started off right with these Cheesy-Bacon Egg Bites. I love egg bites for a few good reasons - they're a great grab-and-go breakfast or snack, they're low carb, AND you can make them in mere MINUTES in your trusty Instant Pot.

Cheesy-Bacon Egg Bites

Grab your Instant Pot and get your day started off right with these Cheesy-Bacon Egg Bites. I love egg bites for a few good reasons – they’re a great grab-and-go breakfast or snack, they’re low carb, AND you can make them in mere MINUTES in your trusty Instant Pot. #InstantPot #easy #breakfast #lowcarb #eggs #bacon #cheese
Servings: 12 egg bites
Chef Alli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Save this Recipe

Get the recipe emailed to you + sign up for all our latest!

Ingredients
 

  • 1/2 lb. bacon, fully cooked and crumbled
  • 8 large eggs, beaten
  • 6 oz. shredded cheese, such as cheddar, Parmesan, mozzarella, Muenster, or smoked Gouda
  • 1 cup cottage cheese
  • 4 Tbs. heavy cream
  • 1 tsp. granulated onion
  • pinch of kosher salt

Instructions
 

  • Add 1 cup of water to the Instant pot.
    Spray 2 silicone egg bite molds with non-stick cooking spray; divide the cooked and crumbled bacon between each egg bite cup of both molds.
  • In a mixing bowl, mix the eggs, Gouda cheese, cottage cheese, heavy cream, granulated onion, and salt until well combined.
  • Pour the prepared egg mixture over the bacon in each egg bite cup, filling each one 2/3 full. Using a small spoon, stir the ingredients in each cup a bit. Cover the egg bite mold with the silicone lid, or very tightly with foil; repeat with the second mold.
    Stack the molds on top of each other, then place them onto a foil sling, pulling the ends of the foil sling up and around both filled egg bite molds.
  • Holding the ends of the foil sling, lower the egg bite molds down into the Instant Pot, placing them on top of the trivet. Fold the ends of the sling over the top of the egg bite molds.
  • Lock the Instant Pot lid into place. Using the manual button, choose High Pressure for 8 minutes, bringing the Instant Pot to full pressure.
    When the timer sounds, perform a quick release to remove all pressure from the Instant Pot.
  • Use the sling to lift the egg bite molds from the Instant Pot. Remove the lids, letting the egg bites stand for 5-10 minutes to cool a bit.
    Gently invert the molds onto a platter so the egg bites can slide out. Serve at once, or let the egg bites cool, then refrigerate and reheat as needed.

Notes

www.ChefAlli.com 

Nutrition

Calories: 214kcalCarbohydrates: 2gProtein: 12gFat: 18gSaturated Fat: 8gCholesterol: 146mgSodium: 321mgPotassium: 118mgFiber: 1gSugar: 1gVitamin A: 405IUVitamin C: 1mgCalcium: 139mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

Tried this recipe?Let us know how it was!